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Recipe from the Chilean Fresh Fruit Association


  • 2 tablespoons vegetable oil
  • 1 1/2 lbs. boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 medium Chilean Navels, peeled and cut into small, bite-size pieces**
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 teaspoons chili garlic sauce
  • 1/2 teaspoon ground ginger
  • Cilantro, toasted sesame seeds, toasted almonds (optional)


Heat oil in a large skillet over high heat. Add chicken and cook for a few minutes to lightly brown. Add Chilean Navels and cook for 5 minutes more. Reduce heat to medium and stir in soy sauce, honey, chili garlic sauce and ginger. Cook for a few minutes more or until chicken is nicely glazed with sauce. Place a few tablespoons of chicken mixture in the center of a medium-size lettuce leaf (red, butter or romaine).

Add a sprinkle of snipped fresh cilantro, toasted sesame seeds or chopped, toasted almonds if you like.

Serves 4